
This crisp will make you forget pumpkin pie ever existed. The crunchy topping is the perfect accompaniment to the smooth pumpkin filling, creating a pumpkin dessert that is anything but boring. Our crisp recipes usually feature a bright, sweet fruit—like in our apple crisp, peach crisp, and blueberry crisp—but this recipe puts the fall superstar (pumpkin, ofc), at center stage. Once you've had it, your fall dessert game will never be the same.
Unlike a crumble (which doesn't include oats), a crisp topping is a combination of oats, flour, brown sugar, and butter. If you have any leftover crisp, store it in an airtight container in the fridge for up to 2 days.
Made this recipe? Let us know how it went in the comments below!
Ingredients
Cooking spray, for pan
- 3
eggs
- 1 cup
granulated sugar
- 1
(15-oz.) can pumpkin purée
- 2/3 cup
heavy cream
- 2 tsp.
pumpkin pie spice
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
For the topping
- 1 1/2 cups
all-purpose flour
- 1 1/2 cups
dark brown sugar
Pinch kosher salt
- 3/4 cup
cold butter, in 1/2" cubes
- 1 cup
chopped pecans
Whipped cream or vanilla ice cream, for garnish
Directions
- Step 1Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.
- Step 2In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.
- Step 3 In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.
- Step 4 Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
- Step 5 Serve with whipped cream or ice cream.